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Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets |
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| Authors: | Marion D Marchetti Paula L Gómez María I Yeannes Analía B Garcia Loredo |
| Affiliation: | 1. Food Quality and Preservation, INCITAA, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Buenos Aires, Argentina;2. National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina
Institute of Food Technology and Chemical Process (ITAPROQ), CONICET-University of Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina Contribution: ?Investigation (equal), Writing - review & editing (equal);3. Food Quality and Preservation, INCITAA, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Buenos Aires, Argentina National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina Contribution: Conceptualization (equal), ?Investigation (equal), Project administration (equal), Resources (equal);4. Food Quality and Preservation, INCITAA, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Buenos Aires, Argentina National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina Contribution: Conceptualization (equal), ?Investigation (equal), Project administration (equal), Resources (equal), Supervision (equal), Writing - review & editing (equal) |
| Abstract: | |
| Keywords: | Merluccius hubbsi microstructure protein rheology salting |